So a restroom.
>Food must be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination and is at least 15 centimeters (6 inches) above the floor.
A shelf.
>Sufficient refrigeration facilities or other effectively insulated facilities that are conveniently located must be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated facility storing potentially hazardous food must be provided with a numerically scaled indicating thermometer, accurate to ±1°C (2°F), located to measure air temperature in the warmest part of the facility.
A fridge and a thermometer
>Fruits and vegetables may be washed by using chemicals as specified in 21 C.F.R. 173.315, April 1, 1996. Any sink used to wash, prepare, store, or soak food must be indirectly connected to the sewer through an airbreak.
This a U shaped a filter on the drain hose, you can self install and cost a few bucks.
>A ventilation hood system must be provided over all cooking equipment which produces steam, excessive smoke, grease vapors, or odors.
A hood a standard in every kitchen.
>Perimeter walls and roof of a food establishment must effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
Walls and a roof?.
These are sanitary requirements but none of them are extra imo
> Any sink used to wash, prepare, store, or soak food must be indirectly connected to the sewer through an airbreak, and a water tank not being suitable.
Which I interpreted as a direct sewer connection for the sink being required.
These add up fast.
More like common sense. I'd really wish any place that prepares my food from scratch would obey at least the ones you listed and more even if it's just a grill.
A land of the free would truly have to be a home of the brave.
>Food employees must clean their hands in a handwashing lavatory and may not clean their hands in a sink used for food preparation or in a service sink or a curbed cleaning facility used for the disposal of mop water and similar liquid waste.
>Food must be stored in a clean, dry location where it is not exposed to splash, dust, or other contamination and is at least 15 centimeters (6 inches) above the floor
>Sufficient refrigeration facilities or other effectively insulated facilities that are conveniently located must be provided to assure the maintenance of potentially hazardous food at required temperatures during storage. Each mechanically refrigerated facility storing potentially hazardous food must be provided with a numerically scaled indicating thermometer, accurate to ±1°C (2°F), located to measure air temperature in the warmest part of the facility.
>Fruits and vegetables may be washed by using chemicals as specified in 21 C.F.R. 173.315, April 1, 1996. Any sink used to wash, prepare, store, or soak food must be indirectly connected to the sewer through an airbreak.
>A ventilation hood system must be provided over all cooking equipment which produces steam, excessive smoke, grease vapors, or odors.
>Perimeter walls and roof of a food establishment must effectively protect the establishment from the weather and the entry of insects, rodents, and other animals.
It would be hard to meet those requirements with a grill and two tables, but the list goes on:
https://sdlegislature.gov/Rules/Administrative/17361